Palermo to Marsala Wine Tours » Visit one of the Oldest & Historic Producers of Fortified Wines » CellarTours more photos For Italian wine lovers looking for a wonderful full day wine tasting experience as an excursion from Palermo , we have designed this VIP private chauffeured tour to include two of Sicily’s finest estates in Marsala, and a visit to the spectacular Greek Temple of Segesta. Marsala, located in western Sicily facing the Egadi Islands, is Sicily’s largest wine producing center (using the native Grillo and Catarratto grapes) and probably the region with the most interesting history. British Admiral Nelson discovered the wines of Marsala when passing through its port in the year 1800 and became so enamored of them he ordered 500 barrels to take along with him to his fleet awaiting him in Malta. Along with wines such as Port, Sherry and Madeira, Marsala soon found its place in the British market and by the early 1800´s there was even a regular ship sailing between Marsala in far-flung Sicily and Liverpool!

Marsala suffered (along with other wines like Sherry and Port) when the market’s taste changed and favored dry wines, and many Marsala producers lowered the image of the brand by making flavored wines used mainly for cooking. Luckily certain producers continued to make ever-finer wines, and managed to once again make the Marsala name famous. Wineries such as Florio are simply a “must do” while in Sicily, with a fascinating history and top class wines. The beautiful cellar dates back to 1832. The estate is huge, housing long cellars with over 100 arches, and a collection of over 40,000 historic Florio wine bottles. Many famous and infamous visitors have come to taste wines here from King Vittore Emanuele to Mussolini. Donnafugata is another producer we adore with a historic cellar (called “Baglio” in Sicily) in Marsala. You´ll taste six of their superb wines from their wide range of Sicilian wines including the stunning Ben Ryé from Pantelleria. Before returning to your hotel or cruise in Palermo, you´ll stop in Segesta for a visit of the magnificent Greek temple.

This majestic Doric temple dates back to the 5th century BC and is set right in a peaceful meadow. The setting is extremely atmospheric, don’t forget the camera! You´ll arrive back in Palermo in the early evening, and this concludes a marvelous Sicilian wine tasting excursion. If you are looking for a VIP private wine tasting tour from Palermo, this tour is perfect for you. Tour Highlights: Private Luxury Chauffeured Wine Tasting Tour Excursion from Palermo VIP Winery Visits in Marsala Excursion to Greek Temple in Segesta For Your Personalized Quote! Sample Palermo to Marsala Wine Tour Itinerary Donnafugata have a wide range of terrific wines 9AM From your hotel or cruise in Palermo, your friendly private driver guide and Mercedes will pick you up and you´ll head to wine country! 11AM Arrive to the first top cellar of the day such as Donnafugata, where you´ll receive a private tour of the estate and impressive “Barricaia” (barrel cellar).

In your own private area, you´ll enjoy a fantastic tasting of some of the estate’s finest wines such as the zippy Chiarandà (comprised of a blend of native Ansonica and Chardonnay grapes), the rich Nero d´Avola based Sedàra and the one-and-only Ben Ryé (one of the world´s best dessert wines), a Passito from wind swept Pantelleria Island. 12:30- Carry on to a second estate in Marsala such as the fantastic Florio property where Marcello will entertain and educate you on the million and one novelties and anecdotes related to the winery, the region and even on Sicily. You´ll tour the expansive caves and then enjoy an elegant private tasting of the best wines such as Baglio Florio (Virgin Marsala DOC, elegant and refined wine), Passito di Pantelleria (DOC dessert wine made with Zibbibo grapes, reminiscent of apricots), and their excellent Malvasia delle Lipari DOC (wonderful rare wine made in the volcanic Aeolian islands). Lunch will be a traditional Sicilian affair right at the Florio winery!

On the way back to Palermo, stop in Segesta to see the magnificent Greek Temple, enjoy some free time on your own here. Arrive to Palermo in the evening. “A VIP Deluxe Wine Tasting Experience!” What's Included: Luxury Transportation to and from Palermo with English speaking Chauffeur (Mercedes/ Deluxe Minivan) for the full day Driver Guide All Local Taxes Prices: This is a SAMPLE TOUR ITINERARY. Please note that our private chauffeured luxury tours are totally customized to your needs and price varies according to the number of people in your group (please note tours require minimum 2 guests), specific suppliers included, number of services included,specific dates, transport type etc. Contact us today for more information and we would be delighted to get started on a tailor made detailed itinerary with pricing for you. Our tours are all chauffeured, VIP and with luxury transport- please observe ballpark pricing above. inal price depends on selection of specific suppliers, and if an accompanying guide joins you with the driver or if tour is with driver only. Feel free to contact us with your group size (minimum 2 guests, no maximum group size), travel dates and preferences and we will send you custom pricing.

Discounts available for larger groups Please note that our tours are available upon demand for PRIVATE GROUPS and are not scheduled tours for mixed groups. More Information: All of our tours are available year round upon request for your private group of minimum 2 people. We organize unforgettable packages in Italy that include wine and adventure touring. If you would like us to customize a private high-end tour of Italy for you For Your Personalized Quote! Wine Varietals A-Z ‹ Wines.com Types of wine A-Z What’s on the label Wine “varietals” simply means wine made from a specific winegrape. Varietal wines in the United States are often named after the dominant grapes used in making the wine. Cabernet Sauvignon, Merlot, Chardonnay, Riesling, Pinot Noir, and Chenin Blanc are examples of grape varieties. When a wine bottle shows a varietal designation on the label (like Merlot) it means that the wine in the bottle is at least 75% that grape variety (at least 75% Merlot, for example).* Showing a varietal on the label tells the consumer what to expect from the flavor of the wine.

That’s why learning about basic varietals in important. Wine labels in the U.S. often also give information on location like the Mondavi “Napa Valley” Cabernet Sauvignon shown here. This indicates that the Cabernet grapes in this wine were grown in the “Napa Valley” official wine region (Viticutural Area or appellation). Wines are not required to carry varietal designations and cannot legally do so if the wine is a blend where no varietal is dominant (more than 75%). This is often the case. Then labels (in the U.S.) will often show the percentages of grapes used to make the blend. Other more generic names are used to identify wine without any information on the type of grape used or where it was grown. Examples are Red Wine, White Wine, Table Wine, Blush Wine, etc.. Place of origin designations Designations such as Chablis or Chianti indicate wines similar to the wines originally made in geographic regions indicated by those names. Chablis was originally a product of France and Chianti, a product of Italy. Such wines must include an appellation of origin to indicate the true place of origin.

Some wines are designated with distinctive names which are permissible only on specific wines from a particular place or region within the country of origin. For example, Pommard from France and Rudesheimer from Germany. COMMON WINE TYPES Spanish white wine grape that makes crisp, refreshing, and light-bodied wines. Aligoté White wine grape grown in Burgundy making medium-bodied, crisp, dry wines with spicy character. Amarone From Italy’s Veneto Region a strong, dry, long- lived red, made from a blend of partially dried red grapes. Arneis A light-bodied dry wine the Piedmont Region of Italy Asti Spumante From the Piedmont Region of Italy, A semidry sparkling wine produced from the Moscato di Canelli grape in the village of Asti Auslese German white wine from grapes that are very ripe and thus high in sugar Banylus A French wine made from late-harvest Grenache grapes and served with chocolate or dishes with a hint of sweetness. By law the wine must contain 15 percent alcohol. Barbaresco A red wine from the Piedmont Region of Italy, made from Nebbiolo grapes it is lighter than Barolo.

Bardolino A light red wine from the Veneto Region of Italy. Blended from several grapes the wine garnet in color, dry and slightly bitter, sometimes lightly sparkling. Barolo Highly regarded Italian red, made from Nebbiolo grapes. It is dark, full-bodied and high in tannin and alcohol. Ages well. Beaujolais Typically light, fresh, fruity red wines from and area south of Burgundy, near Lyons, in eastern France. Areas: Beaujolais-Blanc, Beaujolais Villages, Brouilly, Chénas, Chiroubles, Fleurie, Juliénas, Mouliné-àVent, Morgon, Regnie, Saint Amour. Blanc de Blancs Champagne or white wine made from white grapes. Blanc de Noirs White or blush wine or Champagne made from dark grapes. Blush American term for rosé. Any wine that is pink in color. Boal or Bual Grown on the island of Madeira, it makes medium-sweet wines. Brunello This strain of Sangiovese is the only grape permitted for Brunello di Montalcino, the rare, costly Tuscan red.

Luscious black and red fruits with chewy tannins. Cabernet Franc Red wine grape used in Bordeaux for blending with Cabernet Sauvignon. It is an earlier-maturing red wine, due to its lower level of tannins. Light- to medium-bodied wine with more immediate fruit than Cabernet Sauvignon and some of the herbaceous odors evident in unripe Cabernet Sauvignon. Cabernet Sauvignon Currant, Plum, Black Cherry & Spice, with notes of Olive, Vanilla Mint, Tobacco, Toasty Cedar, Anise, Pepper & Herbs. Full-bodied wines with great depth that improve with aging. Cabernet spends from 15 to 30 months aging in American & French Oak barrels which tend to soften the tannins, adding the toasty cedar & vanilla flavors. Carignan Known as Carignane in California, and Cirnano in Italy. Once a major blending grape for jug wines, Carignan’s popularity has diminished though it still appears in some blends. Old vineyards are sought after for the intensity of their grapes. Carmenere Also known as Grande Vidure, once widely planted in Bordeaux. Now primarily associated with Chile.

Carmenere, was imported to Chile in the 1850’s. Carmenere has been frequently mislabeled snf many growers and the Chilean government consider it Merlot. Cava Spanish sparkling wine. Produced by the méthode champenoise. Charbono Mainly found in California (may possibly be Dolcetto), this grape has dwindled in acreage. Often lean and tannic. Few wineries still produce it. Champagne Champagne is the only wine that people accept in such a multitude of styles. Champagnes can range from burnt, carmely oxidized to full bodied fruit and yeast characters to light and citrusy, and everything in between. Then each of these wines can be altered in its amount of residual sweetness from a bone-chilling dryness to sugar syrup. Bottle age will also alter the weight and character of each of these styles. Chardonnay Apple, Pear, Vanilla, Fig, Peach, Pineapple, Melon, Citrus, Lemon, Grapefruit, Honey, Spice, Butterscotch, Butter & Hazelnut.

Chardonnay takes well to Oak aging & barrel fermentation and is easy to manipulate with techniques such as sur lie aging & malolactic fermentation. Châteauneuf-du-Pape The most famous wines of the southern Rhône Valley, are produced in and around the town of the same name (the summer residence of the popes during their exile to Avignon). The reds are rich, ripe, and heady, with full alcohol levels and chewy rustic flavors. Although 13 grape varieties are planted here, the principal varietal is Grenache, followed by Syrah, Cinsault and Mourvèdre (also Vaccarese, Counoise, Terret noir, Muscardin, Clairette, Piquepoul, Picardan, Rousanne, Bourboulenc). Chenin Blanc Native of the Loire where it’s the basis of the famous whites: Vouvray, Anjou, Quarts de Chaume and Saumer. In other areas it is a very good blending grape. Called Steen in South Africa and their most-planted grape. California uses it mainly as a blending grape for generic table wines.

It can be a pleasant wine, with melon, peach, spice and citrus. The great Loire wines, depending on the producer can be dry and fresh to sweet. Chianti From a blend of grapes this fruity, light ruby-to-garnet-colored red may be called Chianti Riserva when aged three or more years. Chianti Classico From a designated portion of the Chianti wine district. To be labeled Chianti Classico, both vineyard and winery must be within the specified region. Claret British term for red Bordeaux wines. Colombard (French Colombard) The second most widely planted white variety in California, nearly all of it for jug wines. It produces an abundant crop, nearly 11 tons per acre, and makes clean and simple wines. Constantia This legendary sweet wine from South Africa, was a favorite of Napoleon. It comes from an estate called Groot Constantia. Cortese White wine grape grown in Piedmont and Lombardy. Best known for the wine, Gavi. The grape produces a light-bodied, crisp, well-balanced wine. Dolcetto From northwest Piedmont it produces soft, round, fruity wines fragrant with licorice and almonds.

Eiswein “Ice wine,” A sweet German wine, made from grapes that have frozen on the vine. Freezing concentrates the sugars in the grapes prior to harvesting. Frascati An Italian fruity, golden white wine, may be dry to sweet. Fumé Blanc see Sauvignon Blanc Gamay Beaujolais makes its famous, fruity reds exclusively from one of the many Gamays available, the Gamay Noir à Jus Blanc. Low in alcohol and relatively high in acidity, the wines are meant to be drunk soon after bottling; the ultimate example of this is Beaujolais Nouveau, whipped onto shelves everywhere almost overnight. It is also grown in the Loire, but makes no remarkable wines. The Swiss grow it widely, for blending with Pinot Noir; they often chaptalize the wines. Gamay Beaujolais A California variety that makes undistinguished wines. Primarily used for blending. Gattinara A Piedmont red made from Nebbiolo blended with other grapes. Powerful and long-lived. Gewürztraminer A distinctive floral bouquet & spicy flavor are hallmarks of this medium-sweet wine.

Grown mainly in Alsace region of France & Germany, and also in Californ>ia, Eastern Europe, Australia, and New Zealand. Grappa An Italian spirit distilled from pomace. Dry and high in alcohol, it is an after dinner drink. Grenache Used mainly for blending and the making of Rose and Blush Wines in California, while in France it is blended to make Chateauneuf-du-Pape. Originally from Spain is the second most widely grown grape in the world. It produces a fruity, spicy, medium-bodied wine. Johannisberg Riesling See Riesling Kir An aperitif from the Burgundy Region of France. A glass of dry white wine and a teaspoon of crème de cassis make this popular drink. To make Kir Royale, use champagne or sparkling wine. Lambrusco A fizzy, usually red, dry to sweet wine from northern Italy, made from the grape of the same name. Liebfraumilch A blended German white, semisweet and fairly neutral, which accounts for up to 50 percent of all German wine exports. Madeira A fortified wine named for the island on which its grapes are grown.

The wine is slowly heated in a storeroom to over 110ºF, and allowed to cool over a period of months. Styles range from dry apéritifs, from the Sercial grape, to rich and sweet Boal and Malmsey. Malbec Once important in Bordeaux and the Loire in various blends, this not-very-hardy grape has been steadily replaced by Merlot and the two Cabernets. However, Argentina is markedly successful with this varietal. In the United States Malbec is a blending grape only, and an insignificant one at that, but a few wineries use it, the most obvious reason being that it’s considered part of the Bordeaux-blend recipe. Marc A distilled spirit made from pomace that is known by different names around the world. Italy calls it grappa; in Burgundy, Marc de Bourgogne; in Champagne, Marc de Champagne. Dry and high in alcohol, typically an after dinner drink. Marsala Made from Grillo, Catarratto, or Inzolia grapes, this Sicilian wine may be dry or sweet and is commonly used in cooking. Marsanne A full-bodied, moderately intense wine with spice, pear and citrus notes.

Popular in the Rhône & Australia (especially Victoria) has some of the world’s oldest vineyards. California’s “Rhône-Rangers” have had considerable success with this variety. Mead Common in medieval Europe, a wine made by fermenting honey and water. Wine makers now making flavored meads. Meritage Registered in 1989 with the U.S. Department of Trademarks and Patents by a group of vintners, who sought to establish standards of identifying red & white wines made of traditional Bordeaux grape blends. They needed a name for these wines since 75% of a single variety is not used, therefore the label could not state a particular variety of grape. Meritage was chosen because it was a combination of two words, merit and heritage. To be called a meritage, the wine must: Blend two or more Bordeaux grape varieties: Red wines/ Cabernet Franc, Cabernet Sauvignon, Carmenere, Gros Verdot, Malbec, Merlot, Petite Verdot & St. Macaire. White wines/ Sauvignon Blanc, Muscadelle and Sémillon. Have less than 90% of any single variety. Be the winery’s best wine of its type.

Be produced and bottled by a United States winery from grapes carrying a U.S. appellation. Be limited to a maximum of 25,000 cases produced per vintage. Merlot Herbs, Green Olive, Cherry & Chocolate. Softer & medium in weight with fewer tannins than Cabernet and ready to drink sooner. Takes well to Oak aging. It is frequently used as a blending wine with Cabernet to soften Montepulciano A medium to full-bodied wine, with good color and structure. Known for its quality and value. Moscato see Muscat Mourvedre A pleasing wine, of medium-weight, with spicy cherry and berry flavors and moderate tannins. Often used in Châteauneuf-du-Pape. Müller-Thurgau A cross of two grapes, Sylvaner and Riesling. Mainly grown in Germany, Northern Italy, and New Zealand. Light in color, and can be dry to medium dry. Muscat Also known as Muscat Blanc and Muscat Canelli. With pronounced spice and floral notes it can also be used for blending.

A versatile grape that can turn into anything from Asti Spumante and Muscat de Canelli to a dry wine like Muscat d’Alsace. Nebbiolo The great grape of Northern Italy, which excels there in Barolo and Barbaresco, strong, ageable wines. Mainly unsuccessful elsewhere, Nebbiolo also now has a small foothold in California. So far the wines are light and uncomplicated, bearing no resemblance to the Italian types. Petit Verdot From the Bordeaux Region of France it is used for blending with Cabernet Sauvignon. Petite Sirah Plum & blackberry flavors mark this deep, ruby colored wine. Usually full-bodied with chewy tannins. Used in France & California as a blending wine. Not related to the Syrah of France. Pinot Blanc Similar flavor and texture to Chardonnay it is used in Champagne, Burgundy, Alsace, Germany, Italy and California and can make a excellent wines. It can be intense, and complex, with ripe pear, spice, citrus and honey notes. Pinot Grigio/Pinot Gris At its best this varietal produces wines that are soft, perfumed with more color than most other white wines.

Grown mainly in northeast Italy, but as Pinot Gris it is grown in Alsace & known as Tokay. Pinot Meunier Grown in the Champagne region of France, it is blended with Pinot Noir and Chardonnay to add fruit flavors to champagne. Pinot Noir This is the great, noble grape of Burgundy. Difficult to grow but at its best it is smooth & richer than Cabernet Sauvignon with less tannin. Raisin like flavors with undertones of black cherry, spice & raspberry. Widely used in the making of champagne sparkling wines. Pinotage A cross between Pinot Noir and Cinsault. Grown in South Africa. Fermented at higher temperatures and aged in new oak for finesse and wonderful berry flavors. Port Fortified wine from the Douro region of Portugal. Styles include: Late Bottle (LB), Tawny, Ruby, Aged, and Vintage. Mostly sweet and red. Retsina Dry white Greek wine flavored with pine resin. Dating back to ancient Greece, it is an acquired taste. Dominant flavor is turpentine.

Riesling Flavors of apricot & tropical fruit with floral aromas are characteristics of this widely varying wine. Styles range from dry to sweet. Rosé Sometimes called blush. Any light pink wine, dry to sweet, made by removing the skins of red grapes early in the fermentation process or by mixing red and white Roussanne A white wine grape of the northern Rhône Valley, mainly for blending with the white wine grape Marsanne. Sangiovese Known for its supple texture, medium to full-bodied spice flavors, raspberry cherry & anise. Sangiovese is used in many fine Italian wines including Chianti. Sauterns A blend of mostly Sémillon and Sauvignon Blanc grapes, affected by Botrytis cinerea, which concentrates the wine’s sweetness and alcohol. Sauvignon Blanc Grassy & herbaceous flavors and aromas mark this light and medium-bodied wine, sometimes with hints of gooseberry & black currant. In California it is often labeled Fume Blanc. New Zealand produces some of the finest Sauvignon Blancs in a markedly fruity style. Sémillon The foundation of Sauternes, and many of the dry whites of Graves and Pessac-Léognan.

It can make a wonderful late-harvest wine, with complex fig, pear, tobacco and honey notes. As a blending wine it adds body, flavor and texture to Sauvignon Blanc. It may be blended with Chardonnay, but does not add much to the flavor. Sherry Fortified wine from the Jerez de la Frontera district in southern Spain. Palomino is the main grape variety, with Pedro Ximénez used for the sweeter, heavier wines. Drier Sherries are best served chilled; the medium-sweet to sweet are best at room temperature. Ranging from dry to very sweet, the styles are: Manzanilla, Fino, Amontillado, Oloroso, Pale Cream, Cream, Palo, and Pedro Ximénez. Shiraz/Syrah Black cherry, spice, pepper, tar & leather with smooth tannins & supple texture make this wine a growing favorite. With early drinking appeal it also has the ability to age well to form more complex wines. Soave A straw-colored dry white wine Italy’s Veneto Region. Symphony Symphony is a U. C. Davis clone.

In 1948, the Muscat of Alexandria and Grenache Gris grapes were combined to create this delicate Muscat flavor. It’s very distinctive Tokay A light, semidry red from Italy’s Veneto Region, typically drunk young. Verdicchio Italian white that produces a pale, light-bodied, crisp wine. Viognier Viognier, is one of the most difficult grapes to grow. It makes a floral and spicy white wine, medium to full-bodied and very fruity, with apricot and peach aromas. Zinfandel With predominant raspberry flavors and a spicy aroma, Zinfandels can be bold and intense as well as light and fruity. It takes well to blending bringing out flavors of cherry, wild berry & plum with notes of leather, earth & tar. It is the most widely grown grape in California. Much of it is turned into White Zinfandel, a blush wine that is slightly sweet. *Most wine is made from a family of grapes called “Vitus Vinifera”. Wine made from “Vitis Labrusca” grapes – such as Concord – is an exception because of the grape’s intense flavor.

These wines must contain a minimum of 51% of the grape variety, and it will be so stated on the label. If the label carries no percentage statement, the wine must contain at least 75% of the “labrusca variety.” What is Chicken Marsala? (with pictures) What is Chicken Marsala? Last Modified Date: 16 January 2017 Copyright Protected: Top 10 amazing movie makeup transformations Chicken Marsala is a popular chicken dish with a wine and mushroom sauce. The dish name originates from the particular wine, Marsala, used to create the sauce. The wine is reduced to make a rich, thick sauce that often contains onions or shallots as well as various spices and mushrooms. Marsala is produced in Sicily, Italy, and is one of the country's most famous wines. Its flavor can range from sweet to dry, and it is used as a dessert wine or aperitif, as well as added to other ingredients for a variety of dishes, like chicken or veal Marsala. Chicken Marsala is a traditional Italian dish that starts with boneless chicken breasts that are coated, usually with flour.

The sauce for it is made of butter, olive oil, mushrooms, Marsala wine, and sherry. Salt, pepper and oregano season the dish. Some recipes also include capers and lemon juice. The popularity of the dish dates back to the 19th century, when it most likely originated with English families who lived in the western Sicily region, where the Marsala wine is produced. To prepare chicken Marsala, chicken breasts are pounded into thin pieces and coated with flour. They are then cooked over medium heat in olive oil, turned occasionally. The dish is seasoned with salt, pepper, and lemon juice. Once the chicken is cooked, half a bottle of Marsala wine is poured over the chicken and stired gently as it thickens. Parsley and capers are then added, if desired, to season the dish. The sauce used in chicken Marsala is created by reducing the wine, along with onions or shallots, to a syrup-like consistency before adding seasonings and mushrooms. The sauce used for this dish is also used on pork or veal dishes and sometimes contains heavy cream . Other recipes exist for vegetables, such as carrots, with Marsala sauce.

Marsala wine is made from white grapes, including grillo, inzolia, and catarratto. This amber wine has a rich, smoky flavor, and it can be served with strong cheeses, such as Parmesan, Gorgonzola , or Roquefort. Marsala is a fortified wine that contains ethyl alcohol, which was once needed to preserve it on ocean voyages. The mass production of Marsala wine began in the late 18th century. Ad Sicilian Wine - Best of Sicily. Wines of Sicily. Nero d'Avola, Marsala, Novello, Malvasia and other Sicilian wines. Contact • Follow Sicilian Food & Wine . A simple, practical guide to the en­chanting world of Si­cilian cuisine, with chapters on wines and olive oils, and a few simple, time­less recipes. Real in­forma­tion for real people. (224 pages on acid-free paper, ebook available) Read more. See Sicily with one of our guided Sicily tours almost any week of the year. Enjoy an interesting, well-planned itinerary with a small group and just 2 or 3 hotel check-ins.

Fascinating sights and great cuisine await you. We offer more start dates for tours of Sicily than any other company in the world, and our travel specialists based in Sicily will arrange details like airport pick-up and extra nights before or after your tour. Visit our page for itineraries, details, conditions and plenty of FAQs and other information. Dine in a rustic restaurant, or enjoy rural lodging, hiking, wine tastings, cooking classes and more. Visit our working winery near Alcamo and Camporeale in the hills of Sicily's enchanting wine country. Visit our site for more information. Purchase fine wines from Sicily directly from the winery for sale in your wine shop or restaurant. Sicilian wines for wholesale export anywhere in the world. Food & wine tours of Palermo at your own pace. Discover 30 centuries of delicious culinary history. It's more than artichokes and red wine! Enjoy learning to cook classic, and not so classic, Sicilian dishes with the staff of one of Palermo's finest restaurants. From market to table! Visit our site for more information.

(Above: Fritella, made with fave, artichokes, peas and virgin olive oil) Sicilian Wines 'New' Wines • Restaurants in Sicily Marsala Sicily's most famous wine, Marsala, was first made in the city of that name on the western coast by the Woodhouse firm, which also sold Port. Like its sisters Port and Sherry, Marsala is a fortified wine with an alcohol content of around twenty percent. It is usually made from native Grillo, Catarratto, or Inzolia grapes. John Woodhouse established his winery at Marsala in 1796. Benjamin Ingham founded a competing firm in 1812, followed by Vincenzo Florio, a Calabrian, in 1832. Larger vintners such as these have always dominated the Marsala wine trade, though smaller firms have entered the field in recent years. They've brought a welcome family spirit to the industry, which in the last two decades had fallen under the aegis of larger corporate entities. For more than a century, Marsala was the equal of Sherry and Madeira, if not Port.

By the 1950s, however, it found itself relegated to the kitchen as cooking wine, and competition came from unorthodox quarters, with the introduction in the United States of a watery "California Marsala." In 1986, the Italian Republic's D.O. (denomination of origin or appellation) laws for Marsala were revised to incorporate stricter regulations similar to those which the Portuguese government instituted for Port (a somewhat heavier wine), and Marsala is now resuming its place as a dessert and aperitif wine. Today's Marsala is often divided into three different standards, namely oro (golden), ambra (amber), and rubino (ruby). Some marsala makers prefer to categorise it according to terms used for Port wine, such as tawny. There are both sweet and dry types, and various categories (of which we'll mention just a few). "Fine" is aged for a minimum of one year, while "Superiore" is aged for a minimum of two years (some vintners age it for three years). "Superiore Riserva" (often simply "Riserva") is a vintage wine aged in wood for four years, and sometimes as long as six.

"Vergine" is aged in wood for a minimum of five years (some firms age it in small oak casks for as long as seven years). For cooking, there's even a Marsala made with the addition of egg white (though you probably won't notice this ingredient). Truth be told, there are dozens of kinds of Marsala wine, some unique to certain houses, each meeting particular standards. Some estates age it in oak casks from the 1860s, making your Marsala experience a piece of Sicilian history. (A number of firms produce exceptionally good Marsalas; Florio offers the widest range of types.) Marsala shouldn't be confused with other sweet Sicilian dessert wines of amber colour. Passito, described below, is not a fortified wine. Some pleasant Marsala liqueurs have also been introduced, though they're difficult to find on the market. Florio makes a fine brandy, and several firms make almond-flavored Marsala, best described as Sweet Marsala with a touch of Amaretto, though it's much more than that. Sicilian egg nog (zabaglione) is made with Marsala.

Zibibbo Purists will tell you that Zibibbo is a grape variety that can be used to make anything from table wine to grappa. However, the Zibibbo made commercially by several houses is a strong wine similar to Marsala but fermented and then partially distilled naturally, without the addition of spirits. The process differs also in that Zibibbo is actually made from grapes partially fermented in the sun. It is a very old process, and Zibibbo, though not the direct precursor of Marsala, derives from a formula known in the Middle Ages. It is typically slightly lower in alcohol than Marsala (about fifteen percent compared to eighteen or twenty percent) and sometimes more robust. The Zibibbo grape is similar to Moscato, and the wine known as Moscato di Pantelleria Naturale is made mostly from Zibibbo grapes. Primitivo The Primitivo grape is rarely used by itself anymore. Some fascinating genetic research in California indicates that the grape Americans call Zinfandel is actually Primitivo, a Sicilian variety that may have been introduced by the Albanians who settled certain Sicilian communities in the sixteenth century.

It was probably taken to California in the eighteenth century by Spanish colonists or later by Sicilian immigrants. Liqueurs & Grappa Several liquors unique to Sicily are worthy of mention. Ala, made by Florio, has a distinct flavor, as does Averna, which is made in Caltanissetta. Fichera, a newcomer, is made near Mount Etna. There are also several mildly fortified almond-flavored white wines which, though not suitable for every occasion, go well with some desserts. Several Sicilian liqueurs are similar to those produced on the mainland, namely limoncello, from lemons, anisette and amaretto. There are others, such as the interesting liqueur made from prickly pears (cactus fruits) and Cynar (from artichokes). Grappa is actually a brandy distilled from grape seeds and pomace. Dry and high in alcohol, it is usually white and served as an after dinner drink. In Italy, grappa is often sold in artistically original clear glass bottles which the distillers commission specially for this liquor. Moscato & Passito Moscato is difficult to describe.

It comes from the Muscat grape, of course, or from the sub-variety known locally as Moscatello, sometimes with the addition of Corinto or Zibibbo. Some fine whites can be made from Muscat, but in Sicily and the nearby islands it is usually rendered as a golden or light amber dessert wine (popular with biscotti on St Martin's Day ), sometimes fortified or even sparkling (spumante). A few localities are famous for Moscato. Moscato and Moscato Passito are made by some distinguished wineries on the islands of Pantelleria and Lipari. As its name implies, Moscato Passito contains Appassito grapes. By tradition, vintners use a special "dry" process in production of Passito, so semi-dry grapes and even raisins find their way into the must. Unlike Marsala and Port, to which alcohol may be added, Passito is not a "fortified" wine. This brings us to the point that Passito refers as much to a winemaking process as to a specific grape variety. The areas around Siracusa and Noto, in the eastern part of Sicily, also produce fine Moscato wines.

Malvasia Malvasia is another white grape used to make a strong varietal that is golden to amber in color and slightly fortified. Bred from an older grape variety, Malvasia is grown in northeastern Sicily (near Messina) and on the island of Lipari, where it is used in the making of a wine somewhat similar to Moscato. Nero d'Avola This hearty red is Sicily's most popular non-fortified varietal, now produced by numerous Sicilian wineries. Often compared to Syrah, it is sometimes blended with other reds but usually allowed to stand on its own. A full-bodied red like this one is not easily overlooked, and dozens of wineries (including makers of " new wines ") have introduced this varietal to cash in on a profitable trend. To avoid an overpowering taste, the flavor of this wine is best when the grapes are placed in cooled vats at harvest --preferably at night-- to prevent conditions which can lead to premature fermentation. This technique, however, is employed by very few wineries.

(While we're reluctant to endorse one vintner over another, it's worth mentioning that recent vintages offered by Milazzo and Planeta stand out from dozens of other Nero d'Avolas we've tasted.) Varietal Wines Chardonnay, the world's ubiquitous varietal, is present in Sicily, but primarily from smaller vintners. In Sicily, as well as other parts of Italy, there's also Chardonnay Grappa. Native varietals are also present in the regional market and (increasingly) the international one. Inzolia, Cataratto and Grecanico are pleasant whites. The red Nero d'Avola (following section) is becoming increasingly popular. Cabernet Sauvignon is also popular, sold especially by better houses like Tasca (Regaleali). Pinot Bianco has been made in Sicily for some years. It has a flavor and texture similar to those of Chardonnay. Pinot Grigio is used to produce wines that are soft and fragrant, with more color than most other whites, but it's not as popular among Sicilian vintners as Pinot Bianco.

Trebbiano is not usually made into a varietal wine in Sicily, but this grape is used in certain wines. Frascati ranges from dry to sweet. It is not, strictly speaking, Sicilian, though these grapes are grown here. Some of the more important Sicilian grape varieties: Carricante (Catanese Bianco). A white from the Etna area. Cataratto Bianco. A white traditional in the Trapani area and used in Marsala wine, characterised by a delicate flavor and medium alcohol level. Corinto. A light white. Frappato. Strong red of uncertain origin grown in southeastern Sicily. It is genetically very similar to Gaglioppo (see below). Gaglioppo. A red of Calabrian origin frequently grown in Sicily. Similar to Frappato. Grecanico (Greco). A white so-called for its Greek origins. Genetically very similar to the Garganega grown in Veneto. Grillo. A distinctive white. Inzolia, Insolia or Anzolia. Used to create dry white table wines, either as a varietal or blended with varieties such as chardonnay. Malvasia.

A muscatel sub-variety used to make the wine of this name, but the term more properly refers to the Moscato grape (see below). Moscato. Muscat, a traditional variety widely used in Italy, in Sicily associated with the dessert wine of this name, simlilar to Malvasia. The muscatels are one of European winemaking's most widespread grape types. Nerello. Strong red grown in two varieties, Mascalese and Cappuccino. Nero D'Avola (also called 'Calabrese'). Hearty red used in some of Sicily's most popular wines. Perricone (Pignatello). Esoteric, robust red. Primitivo. Traditional red, probably Balkan in origin, original stock for the "Zinfandel" of California, to which it is genetically identical. Nowadays it is rare in Sicily. Zibibbo (Moscatellone). White (a variety of Muscat of Alexandria) possibly introduced in Sicily by the Saracen Arabs during the ninth century, used in fortified wines and alone. Sicily's muscatel mainstay.

Top of Page Denomination of Origin (appellation) Purists will tell you that Sicily has but one traditional wine region . Today great wines are produced around Sicily. A number of Sicilian wines are defined by denomination of origin (or "appellation" abbreviated D.O. or D.O.C.) as indicated on our map of wine regions. This obviously includes Marsala (usually made from a blend of several grapes), as well as the fortified Moscatos, Passitos and Malvasias (of which there are various recognised types based both on location and the grape varieties used), but also wines such as Alcamo, made in the locality of that name in the province of Trapani from Catarratto and other grapes, usually Damaschino or Grecanico. Cerasuolo di Vittoria is made in the province of Ragusa from Frappato and Calabrese, with the addition of Grosso Nero and Nerello Mascalese. Etna Whites, produced near Europe's largest active volcano, are usually made from Carricante and Catarratto, with the addition of Trebbiano or Minnella. Etna Reds and rosés are made from Nerello.

Faro (the name means "lighthouse"), as its name implies, is typical of the area around Messina. It is a Red made from two different Nerellos, as well as Nocera and Calabrese, with the addition of Gaglioppo or Sangiovese. Regaleali, made by Count Tasca, is not recognised as a D.O. wine, but the vineyards where its grapes are raised are so well known that this former fief is indicated on some Sicilian maps, and Regaleali is preferred by most Sicilians to less distinguished D.O. wines like Alcamo and Etna. This brings us to an important observation, namely that, for most Sicilian wines (Marsala being an exception), "denomination of origin," or appellation, is a meaningless designation unrelated to quality. Often, the system is abused to "dignify" otherwise mediocre wines with a particular geographic identity as though they were Burgundy or Bordeaux. Novello and Other Wines Novello is Sicily's nouveau vintage wine, sold annually just months after the grapes are harvested and pressed. It is usually robust and fruity. You're not likely to find it outside Sicily.

Sicilian vintners offer a range of vintage D.O. wines which are not varietals. Though Sicily is not famous for its sparkling wines, a few are made here. Castelmonte Frizzante, which is naturally effervescent, is similar to Spumante. "New" Wines A number of small wineries have emerged in recent years, but in many cases they have been producing wine for decades. In the 1990s, a number of grape producers whose product (grapes, must or wine) formerly supplied the Marsala industry, or was used to fortify weak French or northern Italian wines, began to make their own varietal wines for an increasingly sophisticated consumer market. These wineries now produce some of Sicily's best wines. However, the recent popularity of Sicilian varietal wines (particularly the reds), and government subsidies for wine producers, has encouraged lawyers, doctors, haberdashers and other non-vintners to make wine for sale, usually with mediocre results. These should not be confused with the wines offered by various small but distinguished family-operated wineries. To outsiders, it's not always an easy distinction.

When Italians speak of "il vino della casa," they usually mean "house wine" in the sense of the wine that a restaurant or farmer has made from local grapes, and images come to mind of strong home-made red wine that tastes like vinegar. Among Italian vintners, however, mention of a "casa" (literally "house") is like a French vintner referring to a chateau, and in Italian aristocratic parlance a "house" is a noble family. Some of Sicily's best houses make excellent wines that don't officially make their way to the consumer market, often because the quantity of a few hundred bottles is not sufficient to justify an advertising or sales campaign. These rare vintage wines are among Sicily's true treasures. Apart from these, some family firms have emerged which offer some exceptional wines.

Question: Masala wine is produced on which European island?
Answer: Sicily